Navratri Special ~ Daddojanam – Yogurt Rice Recipe

Recipe Ingredients

1 cup raw rice, washed, cooked till soft and lightly mashed
3 cups fresh curd/yogurt
2 green chillies, slit length wise
1″ ginger piece, finely chopped
chopped coriander for garnish
few pomegranate seeds for garnish (optional)
Tadka:
2 taps oil
1/2 tsp mustard
1/2 tsp black gram dal/minapa pappu (optional)
1 dry red chili, tear
8-10 curry leaves
1/4 tsp asafoetida/inguva/hing
salt to taste

Recipe Method

Mix the yogurt and salt with the cooled cooked rice. Mix well.
2 Add chopped ginger and green chilies. Mix with the curd rice.
3 Heat oil in a pan, add mustard seeds and let them splutter. Add the black gram dal, red chilies and curry leaves. Allow the dal to turn lightly red, approx a mt. Add asafoetida and turn off heat and immediately add to the curd rice. Stir the tempering into the rice and mix. Adjust salt if required. If the curd rice consistency is too thick, add a few tbsps of water or boiled milk and mix.
4 Garnish with coriander leaves and pomegranate seeds. Serve chilled or at room temperature with pickle or pa pad.